160 THE MILK QUESTION 



Certified milk shall reach the consumer within thirty-six hours 

 after it or any part of it was obtained from the cow. 



Laboratory tests 



Bacteriological and chemical tests of representative samples 

 shall be made by the medical milk commission at least once a 

 week and copies of the results should be forwarded to the dairy- 

 man. 



Inspection 



There are two ways of avoiding the dangers from dirt 

 and germs in milk. One is to keep them out through care 

 and cleanliness and the other to destroy the harmful 

 bacteria by heat. We all prefer the first method, for it is 

 the ideal one. Cleaner milk may be obtained through a 

 system of inspection. 



Inspection is primarily a health proposition. The object 

 of inspection, as applied to the milk industry, is to give us 

 cleaner, fresher, and safer milk. Inspection goes to the 

 very heart of the problem. It starts at the farm and 

 takes into consideration the health of the cows, the sani- 

 tary conditions under which the milk is produced, handled, 

 and transported. It also takes into consideration the health 

 of all those who come in contact with the milk and all other 

 factors influencing its quality and purity. Not the least 

 important object of inspection is the education of the 

 farmer, the dairyman, the middleman, the common carrier 

 and the consumer. An efficient system of inspection not 

 only protects the consumer, but also safeguards the inter- 

 ests of the producer. 



The principal objections to a system of inspection come 

 from the farmer, because it is inquisitorial, and from the 

 legislator, because it is expensive. 



The farmer has a natural aversion to being inspected. 

 The conscientious farmer believes, in his innocence and 

 ignorance, that his methods are satisfactory and objects 

 to the intrusion and criticism of a stranger. That is human 



